Eggnog Christmas Cookies

These little addictive bites are perfect for snacking, Santa or a party. With a hint of spice and sweetness, they are light but still a little luxurious. The dough is easy to work with and they come together in a snap. If your kitchen is very warm you may need to refrigerate your dough for up to an hour before working with it. You can easily make the frosting while the cookies are baking or cooling. The flavor is best after the frosting has a chance to sit for a couple hours.

With my very exact measuring science (you can see it in the pictures below) I produced exactly 36 cookies in this batch. I almost never get an even dozen amount with any cookie recipe!

I hope you enjoy!

Eggnog Cookie Recipe:

Pre-heat oven to 350′ F.

Cookies:

3/4 cup butter, softened

1/2 cup white sugar

1/4 cup packed brown sugar

1 egg

1/2 tsp vanilla

1/4 tsp salt

2 cups flour

Filling:

1/4 cup butter, softened

1 cup powdered sugar

1/2 tsp vanilla extract (If you prefer, use 1 tsp vanilla and omit the rum, this is usually how I make them)

1/2 tsp rum extract

big dash nutmeg

For the cookies, cream the butter and sugar until fluffy. Add the egg, vanilla, and salt and mix well. Add the flour and beat until mixed. If the dough is soft, allow it to chill until it is easy to work with (about an hour). Shape into one inch balls and place on an ungreased cookie sheet (if your sheets are well used like mine, you might want to very lightly grease them). Using your thumb, press an indent into each cookie and bake for about 12 minutes until lightly browned. Cool.

For the filling, cream together the butter, powdered sugar, extracts, and nutmeg. Pipe a small amount into the center of each cooled cookie.